1 (10 3/4 oz.) can condensed cream of celery or mushroom soup
1/4 c. milk
2 hard cooked eggs, sliced
1 c. cooked peas
1 (6 1/2 or 7 oz.) can tuna, drained and flaked
1/2 c. slightly crumbled potato chips

In 1 quart casserole, blend soup and milk; stir in tuna, eggs and peas. Bake at 350 degrees for 25 minutes or until hot; stir.

Top with potato chips. Bake 5 minutes more. Makes about 4 cups.